Making a nutty chutney is easier than you think. It is one of those extras that nearly always gets a compliment! Make it and eat it, or make it as a present for foodie friends.

This is basically a chutney and can be made well in advance and stored

Cooks Know How: Using balsamic vinegar is a way of adding acid to a stewed mixture that will help it to keep well. The conditions for food spoilage bacteria will NOT be suitable. Sugar will also help to hold water in the product and make it unavailable for spoilage bacteria. The flavour of the mixture comes from the sweetness of prunes, wine, onions and walnuts. It has ‘bite’ from the nuts and works well served with cold or hot meats, cheese boards and pies. Store the chutney in a Kilner jar or in a screw top jar.

Next Time

Vary the onions through the use of red onions and try dates instead of the prunes. Walnuts could also be re-placed by peeled and chopped chestnuts. Chillies would spice up this chutney.